Brisket Nachos Recipe

Name: Brisket Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups canola or other vegetable oil; 9 corn tortillas; 2 cups shredded Cheddar; 1 1/2 cups pinto beans, warm; 1 cup cooked shredded brisket; 1 cup shredded Monterey jack; 1 1/2 cups shredded lettuce; 1 1/2 cups diced tomatoes; Sour cream; Guacamole; Salsa; Sliced jalapenos

Servings: persons

4 cups canola or other vegetable oil
9 corn tortillas
2 cups shredded Cheddar
1 1/2 cups pinto beans, warm
1 cup cooked shredded brisket
1 cup shredded Monterey jack
1 1/2 cups shredded lettuce
1 1/2 cups diced tomatoes
Sour cream
Guacamole
Salsa
Sliced jalapenos

1
Preheat oven to 300 degrees F. Heat oil in a deep-fryer to 350 degrees F.
2
Drop corn tortillas 1 at a time into hot oil.
3
Fry until the tortilla turns golden brown, about a minute.
4
Remove the tortillas with tongs or a slotted spoon and drain on a wire rack set over a shallow pan or paper towel lined plate.
5
Transfer the tortillas to a baking sheet.
6
Sprinkle a layer of half the shredded Cheddar on top of the tortillas.
7
Set aside the remaining cheese.
8
Add a layer of heated pinto beans onto the cheese.
9
Add the shredded brisket on top of the pinto beans.
10
Top with Monterey jack and remaining Cheddar.
11
Bake in the preheated oven for 1 to 2 minutes, or until cheese is melted.
12
Remove from oven to a cutting board and cut each tortilla into quarters.
13
Arrange the nachos in a circle on a platter.
14
Add the lettuce and tomatoes to center of the nacho circle.
15
Serve immediately with sour cream, guacamole, salsa and sliced jalapenos.
16
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
17
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

2675

kcal

Calories

262

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups canola or other vegetable oil, 9 corn tortillas, 2 cups shredded Cheddar, 1 1/2 cups pinto beans, warm, and more.

Yes, Brisket Nachos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brisket Nachos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions